PROCESSING VEGETABLE JUICE with the Office
Celery-spice vegetable crop with a high content of
Vitamin C, Bb B2, carotene, minerals (potassium,
calcium, phosphorus) and essential oils. Dry matter
13-15,4%. Leaves are most rich in vitamins. In the wild
as it grows on the coast. In the USSR
There are three varieties of celery: Root,
stemmed and leaf. Root and round
Roots and stalks used in fresh, boiled
(Salads, soups, main dishes, side dishes) and canned
The most common varieties: Apple, Root
Gribovsky 7, delicacy.
first method - drying of roots.
Fresh roots are washed from the land and cut off the stalks.
Root vegetables are cleaned,
washed in boiled water, obsushivayut, cut
slices of thickness 20-25 mm, double-pour sugar
sand (from 170 g to 1 kg), can withstand twice as
for 15 h at 20 ° C and twice drained juice. Mass
Pour hot syrup made from the rate of 200 g
sugar and 300 grams of water per 1 kg, and kept him in 16 minutes
at a temperature of 85 °. After draining the syrup pieces podvyalivayut
in the oven for 25 minutes at 85 ° C and twice for 30 min
at 67-70 °, in a sieve held 4-5 h at 30 °. To align
humidity requires four - six days. The whole process
drying is similar to dried rhubarb (see sec. 119-120).
Humidity dried celery - 22-23%.
second method - drying of roots.
Preparation and drying of root crops such as when you first
but to separate the juice they are kept at a temperature
3-5 ° for 72 hours, and take the sugar, 350 g per 1 kg
third way - drying stalks.
Preparation of petioles
analogous to the preparation of sugar beet petioles. They were then twice
pour sugar - at 190 g and maintained
twice, for 15 hours at a temperature of 20 °. After draining
juice syrup is prepared at the rate of 250 g sugar 300 g
water for 1 kg and kept it for a lot of
13 min at 85 °. The process is similar to dried
petiole of beet for the third method (see sec. 126).
Celery juice when blending, you can add
Any fruit and fruit juices, especially in those
with no flavorings, for
give a better taste and more flavor.
Can be made of roots and stalks of celery.
Take the same mass, which is obtained by drying after
Department of juice, pour it with hot water
(500-550 g per 1 kg), boil until tender petioles
or slices. The process is similar to the preparation
rhubarb puree (see sec. 121).
Celeriac puree the mixture with fruit and fruit puree
suitable for the preparation of jams, sauces, marmalades,
fruit flavorings, pastes and figs. It not only gives
their flavor and aroma quality, but also vitaminizing them.
To prepare compote stalks celery, cut into
smaller parts. To 1 liter of boiled water take dried
1. 100 g celery, 50 - gooseberry, quince 50
and 50 grams of honeysuckle;
2. 100 g celery, 50 grapes (sour)
50 pears, 50 g of lemon;
3. 100 g celery, 50 - Rowan, 50 - and plums
50 g shadberry.